Valentine’s Buckwheat Cookies
Life is mysterious. It has the amazing capacity to surprise you in the best and the worst possible ways. Life is unpredictable, complicated, beautiful and absurd. Life is ambiguous. Life takes you places you never even knew they existed. Life pushes you forward and inspires you every step of the way. Life is fascinating. So is love.
Love is the celebration of life. Love has the ability to change you and make you a better person. Love can help you discover your true self, your hidden passions and emotions. Love can make you happy. Love can make you sad. Love is irrational but oh, so sweet.
Love. The word itself means nothing without the warmth you offer with it. Show it. Celebrate it every day. It’s the small things that count, don’t forget that.
Bake cookies. Make tea. Bring back fond memories. Laugh. Savor the moment.
Buckwheat Sugar Cookies
Prep time: + chilling time
60g buckwheat flour
30g whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
125g cold butter, cubed
1 large egg, beaten
Preheat the oven to 180°C. Line two baking sheets with parchment paper.
On a well floured surface, roll dough until it’s 3-5 mm thick. Cut hearts or other shapes with cookie cutters. Carefully transfer to prepared baking sheets. Re-roll scraps and cut out shapes. Repeat with remaining dough.
Bake the cookies for 8 minutes, rotating halfway through. Remove from oven as soon as they start to get color on the edges. They should stay light in color and only get a slight light-brown color on the bottom. While hot, the cookies are still a bit soft but once they cool down, they firm up. Cool completely on wire rack before filling. Plain cookies can be kept in an airtight container for up to 2 weeks.
dulce de leche
chocolate almond spread (or chocolate ganache, nutella…)